New Outlook on Bologna

Most people hear the word bologna and they tend to cringe, but if you have ever had smoked bologna you would think that you were in hog heaven! I have had several BBQ’s at my house and at friends, but the first time that I fixed a log of bologna people ate it like they were starving! So at every BBQ that is a must have. I get the 5 pound chub that most grocery stores (and of course Wal-Mart) carry, and I peel the off the plastic wrap, and set it on the rack with no seasonings or sauces, and just smoke 2 -1/2 hours at 225ºF.

Some people roll it in mustard before smoking, but haven’t yet tried that. If you have, let me know how it tastes. After it has smoked, I take it out of the smoker, cut it up, and put it in a pan arranged all pretty, and then set the bottle of Cookshack Spicy Sauce and a loaf of bread beside it and watch it disappear.

If you have any leftovers, you can also cut it and eat with crackers and cheese, it also makes great sandwiches, even scrambled with eggs and tortillas. This stuff is great it has so many uses - it is almost as good as double sided tape. As usual happy smoking to all!

Heather